Olive Oil - Tasting Notes 2010 extra virgin The 2010 Olivo estate extra virgin blend is as always fruity and grassy with a mellowness that reflects the age of the trees. This year is very mild because of the long wet autumn and winter. The olives looked like cherries because they were so large but full of water which leaches out the polyphenols – the elements that give the oil its pungency. Apples and bananas are the predominant flavours this year – apples from the Barnea olive with bananas from the Manzanillo. Leccino and frantoio complete the estate blend. It has been our best selling year ever for extra virgin so the oil is obviously popular. The 200ml extra virgin is now sold out at the grove. Infused range Our range of infused oils changes from year to year depending on the intensity of the oil. Helen likes to test our new flavours on our visitors to the grove and the chefs we supply, many of whom make excellent suggestions. Lemon - the lemon oil is tangy and zesty: a consistent best seller! Orange - the orange oil gives a mellow, gentle citrus orange flavour to dishes that reflects its Barnea base. Porcini - always mellow, earthy and nutty. The porcini adds subtlety to dishes and can be used in place of truffle oil. Smoked chilli - the smoked chilli retains its bacony flavour with the chilli arriving late and gently on the palate. A winner on the barbecue. Fennel – a delicious aniseed flavour that adds a French touch to your barbecue or salad. Use sparingly for plenty of flavour. Smoked paprika – the smoky flavour hits your front palate with the paprika coming through on the back. Looks gorgeous with its vivid red colour drizzled on a white dinner plate and is a winner with anything to do with paella.   Vanilla -  made using the fattest vanilla pods seeped in the oil for months and very rich. The latest batch is the most flavoursome that I have made. In short supply.